Tasting Notes
We encountered a nose full of dusty pollens, sandalwood, oily rags, camphor, aged mead, white pepper, damp tobacco leaf and hints of melon liqueur, rose syrup, Battenberg cake, lemon curd and fruit salad juices. With water we found a waxier element of furniture polish and beeswax. Putty, lime infused olive oil, chai tea, camphor, aged muscat wines, kumquat and cherry syrup. The palate displayed super richness and texture. Bright fruits, warm, toasty spices, paprika, spiced dark teas, aged cheng pi orange peels, heather flowers, marzipan and pear cordial. Water brought rose syrup, citrus curds, grapefruit peel, dried herbs, orchard fruits stewed in old calvados and muscovado sugar caramelising with oatmeal.